Name: Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 Red Bell Pepper; 1/2 cup Broccoli florets; 1/2 cup sliced Zucchini; 1/4 cup sliced Red Onion; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1/2 tsp Garlic Powder; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Savor the bright, zesty flavors of lemon-herbed chicken paired with a vibrant medley of roasted vegetables. This one-pan wonder is both light and nourishing, offering perfectly roasted tender chicken alongside crisp, caramelized veggies that burst with freshness.

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NUTRITION

Protein

48.1g

Fat

10.4g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 Red Bell Pepper

1/2 cup Broccoli florets

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Place the chicken breast on the sheet pan. Surround it with the red bell pepper, broccoli, zucchini, and red onion.
3
Drizzle olive oil and lemon juice over the chicken and vegetables.
4
Sprinkle dried thyme, dried rosemary, garlic powder, salt, and pepper evenly over the entire sheet.
5
Toss the vegetables gently to ensure they are evenly coated in the seasoning and oil.
6
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven, let rest for a few minutes, and serve warm.